{"id":5122,"slug":"calf-s-liver-saute-sauce-robert","title":"Calf's liver sauté, sauce Robert","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some calf's liver","salt","pepper","flour","melted butter","sauce Robert"],"ingredients_norm":["calf's liver","salt","pepper","flour","butter","sauce robert"],"steps":["Slice some calf's liver three-quarters of an inch thick.","Season with salt and pepper, roll in flour, and fry in melted butter.","Place on a platter and cover with sauce Robert."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w55:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6b6f03620fc80cb5272c34f292f3a9606fc015c758ec119aab429c4285d523dd","created_at":"2026-08-02T16:41:09Z","updated_at":"2026-08-02T16:41:09Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/calf-s-liver-saute-sauce-robert"}